Cinnamon Muffins (Gluten Free)

Hey “ya’ll”! I was down south last week and I’m having trouble transitioning back to “you guys”!

Last week was a wonderful time of renewal and growth. I hope to share more about it in the near future. But I promised in my most recent post that I’d get you up to speed on the whole recipe front!

The past five months have been a dietary roller-coaster for our family. Round One of dietary changes found us eating no grain for two and 1/2 months. Nadda. Zippo. Nilch. I felt like a hack posting recipes that didn’t represent what was on my stove or in my oven!

Round Two of the roller coaster swerved into the realm of Vegan. Do you believe it? Me. Vegan. I’m a “where’s the beef?” kinda girl. This was a dramatic change. More on that the next time I post a recipe.

I’ve babbled on far too much for a simple recipe but I thought I owed you an explanation. If you (or your tribe) don’t have to eat grain-free (or sugar-free) that’s great! However, these muffins are delicious enough to provide a tasty alternative for when you simply want to rotate your diet.

Enjoy!

Cindy

Cinnamon Muffins (Gluten Free)

Print Recipe

These bad boys are gluten free, grain free and sugar-free. You'd think that would mean they are taste-free but not so! Honey and cinnamon more than make-up for what they lack in other ingredients!

Servings

Prep Time

8People

20Minutes

Cook Time

20 Minutes

Servings

Prep Time

8People

20Minutes

Cook Time

20 Minutes

Cinnamon Muffins (Gluten Free)

Print Recipe

These bad boys are gluten free, grain free and sugar-free. You'd think that would mean they are taste-free but not so! Honey and cinnamon more than make-up for what they lack in other ingredients!

Combine the coconut flour, baking soda and salt. Blend well. Add the eggs, yogurt and honey. (If you want to follow the SCD diet homemade yogurt is best.) Fill the muffin liners 3/4 full of batter.

Blend topping ingredients in a bowl. Take a teaspoon and drip the topping over the muffin batter. Use a toothpick to "swirl" it in the batter. Bake for twenty minutes or until a toothpick comes out clean.

Recipe Notes

You can eat these warm, however, we often made a double batch and stored them in the fridge. They were just as tasty cool as they were warm.

An added benefit is that they were great for when you needed to grab a bite and run out the door! They will store for up to a week in the refrigerator.